Fresh corn salad with creamy herb dressing

INGREDIENTS: Fresh corn salad with creamy herb dressing  
6 ears fresh corn, cut off the cob
1 pint grape tomatoes, halved
1 orange bell pepper, diced small
1 red bell pepper, diced small
1 green bell pepper, diced small
1 red onion, diced small

Creamy Avocado Dressing
1 avocado, halved, seeded, and peeled
1 cup plain greek yogurt
1 cup mayonnaise
1 clove garlic
1/2 cup fresh basil leaves
Juice of 1 lemon
2 tsp. white wine vinegar
1 tsp. kosher salt
1/2 tsp. black pepper

In a large bowl combine corn, tomatoes, bell peppers, and onions.

Place the avocado, garlic, basil, lemon juice, vinegar, salt, and pepper in the bowl of a food processor. Pulse until smooth. Add greek yogurt and mayonnaise and pulse again until smooth.

Toss dressing with corn mixture and serve over mixed greens.

INGREDIENTS: Honey Thyme Biscuits
1 cup self rising flour
1 stick salted butter, softened
1/2 cup sour cream
2 tbsp. fresh thyme, finely chopped
Honey for brushing

Combine flour and butter in a bowl. Add sour cream and thyme, mix well. Place dough in greased mini muffin tins. Bake at 400 degrees for 8-10 minutes or until golden brown. Brush muffins with honey once removed from the oven.

Greer’s Market & Catering (multiple locations)
Catering inquiries: 251.380.7781

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